Author: <span class="vcard">SonzRestaurant</span>

You must be aware of that there are mainly four kinds of blenders available in the market i.e. Hand/Immersion Blenders, Countertop Blenders, Personal Bullet Blenders, and High-Performance Blenders. It is very important to know the best blenders for smoothies that suits your budget and lifestyle. And once you are done with this step, you need to check which one is the right model for you.

To select the right model, here are some important factors you need to consider before buying one. So check what and why it is really important.

1. Number of People to Serve

It totally depends on your family’s need. Some blenders are available with a family-sized jar while others have a single or two serves. Select one that matches your family’s requirements, especially if you have kids- since this is the best thing that brings them healthier and nutrient-rich food that they would actually love to have.

2. Available Storage Space

No doubt, when it comes to storage size matters a lot. So have you checked if you have enough space for the blender, its different attachments, accessories and jars? If you have a small kitchen, purchase the model that fits on your kitchen counter.

3. Ease of Clean-Up

Make sure that your jar is dishwasher safe. Also, check that it is designed as an easy to clean 1-piece. Blenders having touchpads are easier to keep clean instead those having knobs and dials.

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4. Available Blending Controls

Blenders with more blending speed have more control over the blending process. Though, 5 speeds with a pulse are enough. The pulse setting is useful when you have frozen or other tough ingredients. It is also helpful if you want to chop ingredients without over-processing them.

5. How Powerful is the Motor?

This one is the deciding factor regarding the quality of the results. Power of the motor will determine if your smoothies are really smooth? If your blender is capable of crushing ice effectively?

To get the quality results, above 800 watts is recommended. You may get less impressive results with a weaker blender. Other factors that could affect your final results, even more, is the engineering of the blade and jar. This is the reason why the watts feature is often overrated. Always compare the user ratings and feedback on how their beverages turn out.

6. What Type of Material is the Jar made of?

Blender jars usually made up of three kind of materials, either plastic, glass or stainless steel. Those who prefer to have a lightweight and easy to handle blender they go for PLASTIC one. But be careful, as it might absorb odours, and can even stain and starch. If you are buying a plastic pitcher, make sure it is BPA free which is a safer option for the foods.

On the other side, glass jars are heavy and unbreakable but do not absorb odours or starch easily. But let me warn you that having a glass jar is not safe to use with powerful blenders. Why we are saying this because if you forget any metal object in the glass jar, it could shatter and can possibly cause injuries.

Stainless steel is the last option left if you don’t want to use glass or plastic jar. It is not that much useful as you cannot see the contents while it is blending.

This is the recipe what we used to serve in the morning, Custard Battered French Toast. Our customers love this recipe so much, they have requested alot of the recipe. If you also want to know about any recipe or have any doubt feel free to contact us here.

Ingredients:

6 slices of Texas toast

4 egg yolks

¼ cup and 2 teaspoons sugar

1 cup cream

¼ cup milk

Pinch of salt

1 teaspoon vanilla extract

2 tablespoons of whole butter

Banana Rum Sauce Ingredients:

2 cup unsalted butter, room temperature

1/2 cup packed light brown sugar

6 large ripe bananas, quartered

1 teaspoon ground cinnamon

4 tablespoons Tommy Bahama Rum, dark

1/2 teaspoon nutmeg grounded

1/2 teaspoon pure vanilla extract

Procedure:

To make the custard sauce (crème Anglaise), whisk together the egg yolks, sugar, salt and the vanilla in a small bowl.

Warm the cream and milk in a saucepan and, when it is hot to the touch, whisk in a couple of tablespoons of the heated liquid into the egg mixture to temper the eggs.

Add the remainder of the liquid to the egg mixture, making sure to whisk constantly, then pour the mixture back into the saucepan.

Cook, and stir, over low-medium heat, until the sauce just coats the spoon.

Place the sauce in a clean bowl and cool it down by placing the bowl in a large bowl of ice water to stop the cooking.

Continue to stir until it is cool. Set aside in the refrigerator.

Heat a large nonstick pan over medium-low heat for two minutes, then add one tablespoon of butter.

When the butter starts to sizzle, turn up the heat to medium-high.

Remove the custard sauce from the refrigerator. Dip the Texas toast into the sauce, lightly coating each side of the toast and place into the heated sauté pan, remembering to do only three at a time in the pan.

When cooking the French toast it will take six to seven minutes total. Flip each piece once or twice, until they are golden brown. Repeat this cooking process again until all toast is cooked.

Procedure for Banana Rum Sauce:

Start the procedure by heating a large pan used to saute.

Then pour the ingredients banana, nutmeg, butter, cinnamon etc.

Try to move the skilled, and cook on low flame till banana, butter, and sugar form a creamy mixture.

Ingredients:

Ingredients for Pudding:

2 cups Milk

1/2 cup White Sugar

3 tablespoons cornstarch

1/4 teaspoon Salt

1 Vanilla Pod

1 tablespoon Butter

Procedure for Pudding:

In a medium saucepan over medium heat, heat milk and vanilla pod until bubbles form at edges. In a bowl, combine sugar, cornstarch, and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil.

Remove from heat, stir in butter and discard vanilla pod.

Pour into shallow pan and cool in the fridge for at least an hour.

Procedure:

Place the strawberries and blueberries separately into two large bowls. Sprinkle each bowl equally with half the sugar and half the juice of one lemon. Mix and let set aside for at least 10 minutes.

In a clean bowl, whip 2 cups cream with 2 tablespoons sugar to medium/firm peaks, and set aside.

To assemble the trifle, spoon a layer of the vanilla pudding into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then spoon the cake with a layer of strawberries and their juices. Repeat and make 3 to 4 more layers alternating berries. Top with a layer of whipped cream and toasted almonds. Cover and refrigerate until ready to serve.

We’ve all been guilty of it at one time or another: finding a bowl of something that used to be baked beans, leftover casserole or a couple of now-furry vegetables in the back of the fridge that should have been disposed of a long time previously. Whilst refrigerators are fantastic at keeping food fresh in the short term, it is vital that we are aware of just how long various foods can be kept for. When it comes to a catering business, it is vital that everything that comes out of the commercial refrigeration units is safe for your customers to eat.

Knowing how long foods can be kept in the fridge is incredibly important, as certain foods can look, taste and smell perfectly fine despite being riddled with harmful bacteria because they have been kept for too long and should have long since been discarded. Unfortunately, trusting one’s nose and eyes is not always very helpful when it comes to checking up on the quality of food.

The US food safety guidelines on how long food can be kept in a refrigerator say that short storage times are best for most fresh ingredients, especially those which are meat-based. Conversely, it could be argued that knowing precisely how long food can be stored for will help us to waste less due to the fact that we would be more likely to plan what we are eating effectively, and only buy what we are likely to eat. Ensuring that your fridge is stacked efficiently can also help you to maximise the life of foods kept in there.

Got a small fridge? Here’s how to organize it right

It is a good idea to contact the manufacturer of your refrigerator if you are unsure of how long certain foods will last for when chilled. Getting in touch with the experts at a company such as Fridge Freezer Direct Ltd can help you to upgrade should it be necessary.

Salad and Vegetables

This differs greatly depending on the vegetable that you are storing in the fridge. Obviously, vegetables such as potatoes and onions should never be kept in a fridge, but the best you can hope for with items such as broccoli and cauliflower is between four and five days. Celery will keep for around two weeks, whilst peas will lose their peak condition after around two days.

Meat Products

Raw meat can become dangerous if it is kept in the refrigerator for too long. The harmful bacteria that can build up on meat products such as pork and chicken mean that it is vital that they are used before they become hazardous. Raw poultry and seafood should be used within a couple of days of being chilled, whilst red meats like pork and beef are safe for up to around five days. All cooked meat products should be eaten within four or five days of being refrigerated. If you have eggs in your refrigerator you can directly cook eggs in the microwave.

Dairy Products

Milk should not be kept in the door of a fridge, as it is the warmest part. Milk should be used within around five days of being chilled, whilst cheese and butter can last a lot longer if they are wrapped properly.

Note: How long your food lasts in the fridge also depends on how and where int he fridge it’s stored. The image below describes where each food should be stored.

Would you believe me if I said you could make a soup with just two ingredients? It’s true!

The only required ingredients for this soup are fresh broccoli and soup stock. I used chicken, but vegetable works equally well.

I used an average head of broccoli — basically, I just chopped up the entire amount that I bought, and most grocery stores seem to sell relatively standard sizes of broccoli, so don’t worry too much about the amount. I added enough soup stock to just cover it, and then I boiled it for about 20 minutes, or until the broccoli was tender.

I used my immersion blender to blend it all up. Easy peasy!

Make It Your Own

I topped this recipe with nutmeg, but you could use any variety of things.

Nutmeg

Goat cheese

Feta

Garlic

Ginger

Soy Sauce

Carmelized Onions

Roasted Red Peppers

Chilli Powder / Cayenne Pepper

Salsa

Chutney

Use your imagination and let us know what worked best for you! Stay tuned to Sonz Restaurant for more recipe updates. Cheers!

If you are fond of blueberries, today on Sonz Restaurant we will be sharing with you a perfect topping recipe which you can make in less than a minute.

When blueberry season arrived I, along with every other food blogger and pie lover out there, rejoiced. Blueberries! In yogurt! In crumbles! In my mouth! Life was good.

Predictably, blueberry recipes started showing up across all the blogs I read. But I started to notice something strange. Every time I saw a recipe for a blueberry topping – the simple kind you spoon over baked goods or ice cream – it seemed to involve a tedious process that involved pre-chopping them in food processors and then boiling them up on the stove.

Well. Andrea to your rescue, people. You can easily make this exact same topping in 60 seconds. No heavy lifting required.

All you need is a microwave.

Dump your blueberries into a microwave-safe bowl. A third of a cup of berries makes a nice amount for one — if you want enough to cover a whole cake you may want to use closer to two cups.

If your berries are quite tart, feel free to add 1-2 tsp of sugar per cup.

Microwave your berries for 60 seconds. That’s it. The heat will cause them to pop open naturally, and the juice will get all bubbly and hot. When they come out of the microwave, you can lightly mash them with a fork a bit more if you like. But there is seriously nothing else to it.

Eat it straight away (hot) or put it in the fridge for a couple hours to cool down (this will cause it to thicken a bit more as well.)

You can use this blueberry topping in a thousand ways:

• on waffles or pancakes
• on ice cream or frozen yogurt
• over cakes, cheesecakes, scones, biscuits
• as a topping for grilled meats
• whipped up with oil and vinegar into a salad dressing

…annnd approximately 995 other uses.

Now I’m not saying there’s never a reason to do up your blueberries on the stove – simmering them for a longer period of time can help the berries thicken up a lot more, and you can make more complex sauces like, say, a blueberry balsamic reduction. But for most of your day-to-day needs, I think the 60-second microwave method works just fine (and tastes just great!)